Tomatillo Salsa-Chicken Skillet

4
(6) 5 Reviews
Prep Time
25
min.
Total Time
25
min.
Servings

4 servings, 2 cups each

Tomatillo salsa and sweet corn add a cheerful color and flavor to this cheesy rotini pasta and chicken skillet.

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What You Need

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Make It

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  • Cook pasta as directed on package.
  • Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook and stir 4 min. Stir in salsa, corn and peppers; simmer on medium-low heat 10 min. or until chicken is done, stirring occasionally.
  • Drain pasta. Add to chicken mixture; mix lightly. Top with cheese. Remove from heat; cover. Let stand 1 min. or until cheese is melted.

Special Extra

Garnish each serving with 1 Tbsp. chopped cilantro or 1 chopped green onion.

Variation

Prepare as directed, using tomato salsa and a red pepper.

Servings

  • 4 servings, 2 cups each

Healthy Living

  • Low fat
  • Low calorie
  • Good source of calcium
  • Good source of vitamin A or C
  • Generally Nutritious

Diet Exchange

  • 3-1/2 Starch
  • 4 Meat (L)

Nutrition Bonus

Whip up this low-calorie, low-fat skillet in less than 30 minutes. As a bonus, it provides calcium from the cheese.

Nutritional Information

Serving Size 4 servings, 2 cups each
AMOUNT PER SERVING
Calories 460
% Daily Value
Total fat 9g
Saturated fat 4g
Cholesterol 85mg
Sodium 1020mg
Carbohydrate 54g
Dietary fiber 6g
Sugars 4g
Protein 42g
   
Vitamin A 15 %DV
Vitamin C 30 %DV
Calcium 45 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • mandy31212 |

    Very good! A little spicy but would make again. I also used mozzarella instead of the four cheese.

  • KamiFay |

    This was okay...but not great. I should have known. Good way to use up green salsa and pepperjack cheese I had from another recipe. The amount of corn made it sweet and good, but adding one starch to another doesn't make it healthy. :) I'd prefer other veggies with my pasta. Don't think I'll make this again.

  • MMC12345 |

    Daughter's favorite supper - and she's picky! Entire family loves this meal. I make it often. I like the sweetness of white/yellow blend corn. I use a very mild green tomatillo salsa. Can be made/mixed the night before - just reheat and it's on the table before your starving soccer players even sit down! To save time, I ovenbake a bunch of plain frozen chicken breasts on Sunday to use variously all week so I just add how much chicken I want to the entire box of 16 oz. pasta, which feeds all 5 of us Monday night - yields yummy leftovers for Tuesday lunch!

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